Mexican chili con carne
Head for Mexico and let your taste buds travel with a sombrero on your head thanks to our Chili Con Carne! This emblematic Tex-Mex recipe promises a heart-warming meal of spicy flavors. Let yourself be tempted by this delicious blend of meats and spices that has made this traditional dish famous the world over!
Ingredients
Preparation
Heat the olive oil in a large saucepan, then sauté the minced onions and garlic cloves.
Add the meat, then the spices.
Once the meat is cooked, add the chopped bell pepper and tomato pulp and mix.
Cover with water and simmer over low heat for 2 hours.
Once the chili has simmered, add the drained beans and corn. Stir, and cook over medium heat for about 15 minutes.
And now your chili con carne is ready!
Observations
What spices are used in chili con carne?
The traditional spices for chili con carne are cumin, paprika, chili pepper (fresh or powdered) and sometimes a hint of oregano. Some recipes also add garlic powder, ground coriander or black pepper to intensify the flavours. For a fuller-bodied Mexican chili con carne, chipotle or Espelette pepper can be added. These spices are essential to achieve the aromatic richness characteristic of this Tex-Mex dish.
Why add chocolate to chili con carne?
Adding a small amount of dark chocolate (or sometimes unsweetened cocoa) to chili con carne is a tip inspired by Mexican cuisine. The chocolate doesn't add sweetness, but softens the acidity of the tomato, rounding out the spices and intensifying the depth of the dish. It blends perfectly with the cumin, chilli and tomato to create a subtle, flavorful balance. A square of dark chocolate added at the end of cooking often makes all the difference!
How to store homemade chili con carne?
Chili con carne keeps very well. Once cooled, it can be placed in an airtight container in the refrigerator for 3 to 4 days. For longer storage, it can also be frozen for up to 3 months. Then simply reheat over low heat or in the microwave, adding a little water if necessary to restore its original texture.
What accompaniments should I choose for Mexican chili con carne?
Traditionally, chili con carne is served with white rice, but it also goes very well with pasta, quinoa, steamed potatoes or even corn tortillas. For a more original, fresh version, it can also be served in crisp lettuce leaves.
Which meat to use for chili con carne?
Ground beef is the most commonly used meat in a classic chili con carne, but you can also use pork, veal or chicken. For a more rustic version, some add diced pieces of stewing beef, which melt into the sauce after a long cooking time.
How to make chili con carne spicier?
To intensify the spiciness of chili con carne, simply add hotter spices such as cayenne pepper, fresh jalapeño pepper or chipotle pepper powder. You can also add a dash of Tabasco or a spoonful of Mexican hot sauce just before serving, according to taste.
Can I make a vegetarian chili con carne?
Yes, it's very easy to make a vegetarian version of chili con carne. Simply replace the meat with textured vegetable proteins, crumbled tofu, or simply increase the quantity of kidney beans, black beans or lentils. The spices and tomato pulp remain the same to retain the characteristic flavours.
Where does chili con carne come from?
Chili con carne is an emblematic Tex-Mex dish, born of the influence of Mexican cuisine in Texas. Although inspired by traditional Mexican spicy stews, the modern version with minced meat, tomatoes, kidney beans and spices is now typical of southern U.S. gastronomy.
Can chili con carne be frozen?
Yes, chili con carne can be frozen. Simply divide into individual portions in airtight containers. To reheat, we recommend thawing in the refrigerator before reheating over low heat to preserve its aromas.
Should kidney beans be used in chili con carne?
In the Tex-Mex version, kidney beans are a must. However, in some more authentic Mexican versions, chili is prepared without beans, using only meat and spices. So it's a question of culinary tradition and personal taste.
Cookware
Attributes
PetitChef_Official
Rate this recipe